Melting Moments
Melting Moments
Melting Moments
Here is a fancy cake which would have been eaten at many an afternoon
tea.
4oz cornflour
3oz butter
2oz caster sugar
One egg
Level teaspoon baking powder
Teaspoon grated lemon rind
Icing sugar
Cream the butter (margarine will do) and sugar until light and fluffy
and add the lemon rind. Sieve the cornflour and baking powder together.
Break the egg into a bowl and beat with a fork. Add a small amount
(about a tablespoon) of egg and a similar amount of cornflour
alternately to the creamed butter and sugar, beating well between each
addition. Place about a dozen paper cake cases in a baking tin and add
a teaspoonful of mixture to each case (use the back of another spoon to
push it off). Place in a pre-heated oven at 375F/180C/Gas mark 4 and
bake 10 minutes until firm and golden (don't let them get beyond a
golden colour). Allow the cakes to cool on a rack and then add a
dusting of the icing sugar.
Source: <http://www.rampantscotland.com/recipes/blrecipe_melting.htm>
Melting Moments
These crisp, crunchy biscuits melt in the mouth - hence their name.
Makes 24
Butter - 110g (4 oz)
Caster sugar - 75g (3 oz)
Egg yolk - 1
Vanilla extract - few drops
Self-raising flour - 150g (5 oz)
Crushed cornflakes - for rolling
Glace cherries - halved for decoration (optional)
Pre-heat oven to 190 C / 375 F / Gas 5. Grease two baking sheets Cream
the butter and sugar together, until pale and fluffy. Beat in the egg
yolk. Add the vanilla and stir in the flour to give a smooth dough and
divide into 24 portions.. Form each piece into a ball and roll in crushed
cornflakes. Press half a glace cherry in the centre of each biscuit (if
using). Place the balls on the baking sheets and bake for 15-20 minutes.
Cool on the baking sheets for a few moments before lifting on to a wire
rack.
Variation:
Instead of cornflakes, use 50g (2 oz) rolled oats. Press half a glace
cherry in the centre of each biscuit.
Source: <http://www.visitdunkeld.com/melting-moments.htm>
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